Summary: A significant group of older people found that eating at least one egg per year was associated with a significantly lower risk of Alzheimer’s dementia. Individuals who ate eggs more frequently also had less Alzheimer ‘s-related disease in their brains at the autopsy.
Higher diet creatine, a nutritional numerous in eggs and crucial for mental health, partially mediated the protective impact. These results suggest that incorporating eggs into the eating could help older people develop mental wellness.
Important Information:
- Eating one egg per week reduced the risk of Alzheimer’s dementia by 47 % versus <, 1/month.
- In regular egg eaters, brain autopsies revealed less amyloid and beta pathology.
- Dietary creatine eating contributed to about 39 % of the protective effect.
Origin: Neuroscience News
Had consuming a few eggs per week help you stay younger and protect your mind? It may, according to a recent study.
Experts from the Rush Memory and Aging Project discovered that older people who ate at least one egg per week had roughly half as much of the risk of Alzheimer’s dementia as those who only ate them once per month.
The findings also revealed that less Alzheimer’s pathology was present in the brains of regular egg eaters after death, with a portion of this protective effect being attributed to the crucial nutritional choline.
The study followed over 1, 000 older adults, on regular 81, for almost seven years. Even after taking into account different lifestyle and diet factors, participants who ate at least one egg per month showed a 47 % lower risk of Alzheimer’s memory.
People who ate eggs weekly had less of the essence plaques and tangles that are associated with Alzheimer’s disease, according to mind autopsies from a group of dying participants.
Importantly, higher eating choline intake, a crucial nutrient found in egg and known to promote healthy brain cell membranes and neurogenesis, contributed to about 40 % of this benefit.
Omega-3 greasy acids, both found in egg yolks, and glutamine and omega-3 fatty acids, have long been associated with neurotoxic results. This research is the first large-scale longitudinal study to link ordinary chicken consumption with decreased clinical and pathological symptoms of Alzheimer’s disease.
The authors note that older people can increase their diets by incorporating affordable, palatable eggs in order to boost brain-healthy nutrition, despite the authors ‘ caution that more research, including randomized clinical trials, is required to confirm these findings.
As Alzheimer’s prices continue to rise worldwide, the findings may have an impact on public health.
These findings point to a possible link between mental collapse and dementia from eating eggs more than once per week, according to the authors.
Future studies may help determine whether eggs should be included in wider precautionary measures to maintain mental wellness in aging populations.
About this dieting and analysis information on Alzheimer’s disease
Author:  , Neuroscience News Communications
Source: Neuroscience News
Contact: Neuroscience News Communications – Neuroscience News
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The Rush Memory and Aging Project,” Association of Egg Intake With Alzheimer’s Dementia Chance in Older Parents: The Association of Egg Intake,” by Yongyi, Pan, and others. Nutrition Journal
Abstract
The Rush Memory and Aging Project’s Association of Egg Intake with Alzheimer’s Dementia Chance in Older People
Background
Alzheimer’s disease ( AD ) is a neurodegenerative disorder with an increasing prevalence as a result of population aging. Among the many nutrients found in egg are lutein, choline, omega-3 fatty acids, and choline, which are essential for brain health. Recent research suggests that regular egg consumption perhaps improve mental performance on rhetorical tests, but whether consumption has an impact on the risk of Alzheimer’s dementia and Alzheimer’s disease is undetermined.
Objectives
To investigate whether chicken intake is associated with the risk of Alzheimer’s memory in the Rush Memory and Aging Project sample.
Methods
A modified Harvard semiquantitative , meal frequency quiz was used to conduct diet assessment. The second survey on participant food frequency was used as a baseline index for egg consumption. Using multiplevariable adjusted Cox and proportional hazards analysis models, we investigated the associations between foundation egg consumption and Alzheimer’s dementia risk while adjusting for possible confounding factors.
The brain’s association with Campaign pathology was investigated through subgroup analyses using Cox and and  , linear regression, and models. The connection between chicken consumption and incident Alzheimer’s dementia was examined through a mediation analysis.
Results
This study included 1024 older adults {mean ]±standard deviation ( SD) ] age = 81.38 ± 7.20 y}. 280 participants were clinically diagnosed with Alzheimer’s dementia over a mean ( SD ) follow-up of 6. 8 y ( ). Weekly consumption of >, 1 egg/wk ( hazard ratio]HR]: 0.53, 95 % confidence interval]CI]: 0.34, 0.83 ) and ≥2 eggs/wk ( HR: 0.53, 95 % CI: 0.35, 0.81 ) was associated with a decreased risk of Alzheimer’s dementia.
Subgroup analysis of brain autopsies from 578 deceased participants showed that intakes of >, 1 egg/wk ( HR: 0.51, 95 % CI: 0.35, 0.76 ) and ≥2 eggs/wk ( HR: 0.62, 95 % CI: 0.44, 0.90 ) were associated with a lower risk of AD pathology in the brain. According to a media analysis, dietary choline accounted for 39 % of the overall effect of egg consumption on incident Alzheimer’s dementia.
Conclusions
These findings suggest that eating more eggs is linked to a lower risk of Alzheimer’s disease and disease, and that eating choline may play a role in this association.
